Hey guys. I’m still here, despite there being radio silence for a good two weeks. You see, I got in the habit of not posting during finals, and then after finals I was having so much fun doing nothing that I couldn’t bring myself to add a something. But, work starts on Monday so my self-imposed vacation from all tasks requiring use of my brain is at an end. I also will probably have to start wearing something other than old t-shirts and Target yoga pants.
This is going to be an adjustment.
I’m entering the blogging world again with a simple recipe. It’s partially because it’s the only meal left on my camera, but then a little bit because I’m not entirely sure I remember how to draft real recipes. But, you all know that I never have anything bad to say about frittatas. First, if I did my Italian grandma would have it in for me, but also, frittatas are just delicious. They take less than twenty minutes and you have a perfectly delicious and portable meal. I just love them.
This one uses up a lot of ingredients you probably already have in your refrigerator. When I made mine I was trying to clean out my refrigerator. You have to love meals like that! Eggs are mixed with chopped bacon, swiss cheese, and a handful of spinach. Served with a small salad on the side, or a piece of fruit, it is the perfect lunch.
Bacon and Swiss Frittata
5-6 slices of bacon, chopped
2-3 slices of swiss cheese, chopped
sprinkle of parmesan cheese
1 handful of spinach, cut into ribbons
splash of milk
Turn on the broiler.
Heat an oven safe sauté pan over medium-high heat. Add the bacon and cook until crispy. Add the remaining ingredients, except for the parmesan cheese, and stir. Let the eggs cook, 5-6 minutes. When the bottom and edges are set, but the middle is still runny, sprinkle the parmesan on top and put the pan in the broiler. Cook for another 10-15 minutes, until the top is browned and the eggs are set. Let cool slightly and serve.
I hope you all have a wonderful Friday!